What Cheese Is on Pizza? An Expert’s Guide
The most common cheese on pizza is, without a doubt, low-moisture, part-skim mozzarella, prized for its meltability, mild flavor, and textural qualities. However, a wide range of other cheeses, alone or in combination, can elevate your pizza experience to new heights.
The Reign of Mozzarella: A Cheesemaker’s Perspective
Mozzarella dominates the pizza landscape for good reason. Its ability to melt into a stretchy, bubbly, golden-brown layer is unmatched. But mozzarella isn’t a monolithic entity; variations exist that impact its suitability for pizza. I’ve spent years experimenting with different mozzarellas and here’s what I’ve learned:
- Low-moisture, part-skim: This is the workhorse of the pizza world. Its lower moisture content prevents it from making the pizza soggy, and the partial skimming reduces the fat content, preventing excessive greasiness. It melts evenly and browns beautifully.
- Fresh mozzarella (fior di latte): This is the “wet” mozzarella, packed in water. It has a delicate, milky flavor and a softer texture. It’s best used sparingly, often in combination with a drier cheese, and is typically added after the pizza is cooked or during the last few minutes to prevent it from becoming too watery.
- Buffalo mozzarella: This is the crème de la crème of mozzarella, made from buffalo milk. It has a richer, more complex flavor than cow’s milk mozzarella and a softer, more luxurious texture. It’s also significantly more expensive and best reserved for specialty pizzas.
Beyond Mozzarella: Expanding Your Cheese Horizons
While mozzarella is the king, other cheeses can add depth and complexity to your pizza. Think of them as complementary players in a cheesy symphony.
- Provolone: A semi-hard Italian cheese with a slightly tangy flavor. It melts well and adds a pleasant sharpness to the pizza.
- Parmesan: A hard, granular cheese with a strong, salty flavor. It’s typically grated and used as a topping, adding a savory kick.
- Asiago: A cow’s milk cheese with a nutty, slightly sweet flavor. It melts well and adds a creamy texture.
- Ricotta: A creamy, fresh cheese that adds a subtle sweetness and a luscious texture. Often dolloped on after baking.
- Gouda: A Dutch cheese with a buttery, slightly nutty flavor. Smoked Gouda can add a unique and delicious twist.
- Cheddar: A popular cheese with a wide range of flavors, from mild to sharp. Best used sparingly as it can become oily when melted.
- Fontina: A semi-soft Italian cheese with a nutty, earthy flavor. It melts beautifully and adds a rich, creamy texture.
- Gorgonzola: A blue cheese with a pungent, tangy flavor. It adds a bold flavor and is best used in moderation.
The Art of the Cheese Blend: Perfecting the Pizza Symphony
Mixing cheeses can create a truly unique and delicious pizza. The key is to choose cheeses that complement each other in terms of flavor, texture, and meltability.
| Cheese Blend | Characteristics | Ideal Pizza Styles |
|---|---|---|
| Mozzarella & Provolone | Balanced flavor, excellent meltability | Classic Italian, New York Style |
| Mozzarella & Parmesan | Savory, salty, with a slight bite | Margherita, Pepperoni |
| Mozzarella & Asiago | Nutty, creamy, with a slightly sweet note | Vegetarian, White Pizza |
| Mozzarella & Gorgonzola | Bold, tangy, with a creamy texture | Fig & Prosciutto, Pear & Walnut |
| Mozzarella & Fontina | Rich, creamy, with a nutty, earthy flavor | Mushroom, Truffle Oil |
| Mozzarella & Cheddar | Sharp, tangy, (use cheddar sparingly) | BBQ Chicken, Southwestern |
Common Mistakes: Avoiding Pizza Cheese Pitfalls
Even with the best ingredients, mistakes can happen. Here are some common pitfalls to avoid:
- Using pre-shredded cheese: Pre-shredded cheese often contains cellulose to prevent clumping, which can hinder melting. Always shred your own cheese for the best results.
- Overloading the pizza with cheese: Too much cheese can weigh down the crust and prevent it from cooking properly. A little restraint goes a long way.
- Using cheese that’s too old: Old cheese can become dry and crumbly, making it difficult to melt properly. Always use fresh cheese for the best results.
- Forgetting about moisture content: High-moisture cheeses, like fresh mozzarella, need to be used carefully to avoid a soggy pizza. Consider draining them well or using them in combination with a drier cheese.
The Future of Pizza Cheese: Innovation and Exploration
The world of pizza cheese is constantly evolving. Cheesemakers are experimenting with new flavors, textures, and techniques to create even more exciting and delicious pizzas. Expect to see more artisanal cheeses, plant-based alternatives, and unique flavor combinations in the years to come.
Frequently Asked Questions (FAQs)
What is the most popular cheese used on pizza worldwide?
While regional variations exist, low-moisture, part-skim mozzarella remains the dominant choice globally, prized for its reliable meltability and mild flavor profile that appeals to a wide range of palates.
Is fresh mozzarella better than low-moisture mozzarella for pizza?
It depends on your preference and pizza style. Fresh mozzarella offers a richer, milky flavor and softer texture, but its high moisture content requires careful handling to avoid a soggy crust. Low-moisture mozzarella is more forgiving and consistently provides excellent meltability.
Can you use cheddar cheese on pizza?
Yes, you can, but it’s generally not recommended as the primary cheese. Cheddar can become oily and doesn’t melt as smoothly as mozzarella. If using cheddar, do so sparingly and consider combining it with mozzarella or other cheeses.
What is the best way to shred cheese for pizza?
Ideally, use a rotary grater or a box grater to shred your cheese just before using it. Avoid pre-shredded cheese as it contains cellulose which inhibits proper melting.
Does the type of crust affect the cheese you should use?
Yes! A thin crust pizza benefits from less cheese overall, and using a low-moisture cheese becomes even more important to prevent sogginess. A thicker crust can handle more cheese and even benefits from the flavor of higher moisture cheeses.
Can you use vegan cheese on pizza?
Absolutely! The vegan cheese market has expanded significantly, offering various plant-based alternatives to traditional dairy cheeses. Some melt well and offer convincing flavor. Experiment with different brands and types to find your favorite. Look for vegan mozzarella alternatives that boast good meltability.
What temperature should I bake my pizza at for optimal cheese melting?
A high oven temperature is key for optimal cheese melting. Aim for at least 450°F (232°C), and preferably hotter if your oven allows. Preheating a pizza stone or steel can further enhance the baking process.
How much cheese should I use on a pizza?
A good rule of thumb is to use about 4-6 ounces of cheese for a 12-inch pizza. Adjust the amount based on your personal preference and the type of cheese you’re using. Less is often more when using strong-flavored cheeses.
What is “brick cheese,” and why is it used on Detroit-style pizza?
Brick cheese is a semi-hard cheese that melts exceptionally well and has a high butterfat content, leading to a rich flavor. It’s favored on Detroit-style pizza because it creates a crispy, caramelized edge when baked in a steel pan.
Can you freeze pizza cheese for later use?
Yes, but be aware that freezing can slightly alter the texture of the cheese. Wrap it tightly in plastic wrap and then in a freezer bag to prevent freezer burn. Use within a few months for best results. Consider shredding the cheese before freezing for easier use.
What is the proper order to add cheese and toppings to a pizza?
Generally, the order is sauce, cheese, and then toppings. This helps to protect the toppings from burning and allows the cheese to melt evenly. However, some toppings, like fresh herbs, are best added after baking.
Why does my pizza cheese sometimes burn before the crust is cooked?
This can happen if your oven is too hot or if you’re using a cheese with a high sugar content which will encourage burning. Try lowering the oven temperature slightly or moving the pizza to a lower rack. Adding cheese later in the bake can also help prevent burning.